Oma’s Happy Copper Penny Salad

Prep Time

Prep Notes

The older version of this recipe, previously known as “Copper Penny Salad”, was a classic side-dish at my family cook-outs and get-togethers. My mom used to always make it – she got the recipe from a prior family generation. In the last several years that my family has been transitioning to a nutrient-dense, real food lifestyle, this dish didn’t seem to make it into the real food recipes because it called for refined sugar, vegetable/canola oil and cream of tomato soup. Well, in April 2016, my mom asked me if I could help her make this recipe “happy”, meaning, with real food ingredients. So, here it is!

Yields

8 Servings

Ingredients

2 lbs carrots

1 medium to large onion, chopped fine (depending on how much you like onions)

Directions

Thinly slice the carrots, put them in a saucepot and cover them with water. Boil them for about 15 minutes. Test them with a fork to make sure that they are cooked. (They will soften a bit while marinating in the sauce overnight in the fridge.)

As the carrots are boiling, make your sauce and warm it (medium heat) on the stovetop in a saucepot. Include the chopped onions and peppers.

Strain the boiled carrot pieces and put them in a glass dish. Pour the sauce over them and coat evenly.